Intro to Isomalt

Take your cake decorating skills to the next level and learn to pour, pull and blow sugar with Charity Pykles-George.

Start with the essentials as Charity teaches you to cook, color and store isomalt, a sugar substitute used by professional pastry chefs for creating edible art. Craft colorful, 3-D cake decorations like stunning molded jewels and glimmering strings of pearls. Learn how to pull isomalt into glossy bows and beautiful flowers. Use Charity’s fool-proof technique to blow sugar spheres for balloons and bubbles. From classic techniques like delicate spun sugar to more whimsical applications like pulled sugar kelp, you’ll come away with an expert education in working with sugar.

Lesson 3. Pulling Sugar

Lesson 4. Flowers & Leaves

Build a beautiful garden out of isomalt roses and tropical petals. Charity shows you how to effectively use a flower press and luster dust with isomalt.

10:53

Lesson 5. Ribbons & Bows

Form ribbons and bows before adding twists and turns for extra movement and glimmer.

17:46

Lesson 6. Blowing Sugar

Charity shows you how to add air to your isomalt for beautiful and delicate design additions. You'll start by blowing a sphere and then make a 3-D goldfish!

6:28

Lesson 7. Making Spun Sugar

Make a bird's nest or build realistic hair with spun sugar. Charity will guide you through the process with step-by-step instruction.

"This was the most informative class I have taken for Isomalt. I hope you do a class for advanced Iso. I love the Isomalt works. They turn out so beautiful. There is no one in a 200 mile radius of me that does isomalt. Love this. Thank you so very much for this class!" - Crys Johnsen

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Lesson plan

25:56

Lesson 1. Working with Isomalt

Meet Charity and start learning about isomalt with her step-by-step guidance. Learn to cook, color and cool isomalt safely and successfully!

21:55

Lesson 2. Pouring and Utilizing Molds

Learn to pour isomalt and use molds to easily make a variety of fun shapes. Charity demonstrates these techniques by making sparkling jewels and a bottle.

Lesson 3. Pulling Sugar

Lesson 4. Flowers & Leaves

Build a beautiful garden out of isomalt roses and tropical petals. Charity shows you how to effectively use a flower press and luster dust with isomalt.

10:53

Lesson 5. Ribbons & Bows

Form ribbons and bows before adding twists and turns for extra movement and glimmer.

17:46

Lesson 6. Blowing Sugar

Charity shows you how to add air to your isomalt for beautiful and delicate design additions. You'll start by blowing a sphere and then make a 3-D goldfish!

6:28

Lesson 7. Making Spun Sugar

Make a bird's nest or build realistic hair with spun sugar. Charity will guide you through the process with step-by-step instruction.

The instructor

Charity Pykles-George, Instructor of Intro to Isomalt

Chef Charity, aka The Sugar Sorceress, is a pastry chef, cake artist and owner of d’Zrt Cake Studio in La Mesa, Calif. She specializes in chocolate and sugar art, in particular wedding cakes, specialty cakes and extreme cakes. Chef Charity attended Le Cordon Bleu in London and Paris and Le Ritz Escoffier in Paris. She studied sugar art under the famed André Renard, who runs his own school in Sedona, Ariz. Charity teaches sugarcraft across the country to students of all ages and has competed on TLC’s Ultimate Cake-Off twice as well as Food Network’s Cupcake Wars and Cake Wars.

Ratings & reviews

Class rating

(21 reviews)

Great Instruction!

by nikiy on February 28, 2015

She does a great job of telling me not only what to do but what not to do!

She does a great job of telling me not only what to do but what not to do!

Isomalt

by brgregory6870767 on February 8, 2015

Brilliant, I love working with sugar and these classes are well planned and easy to understand and to follow.

Barry

Brilliant, I love working with sugar and these classes are well planned and easy to understand and to follow.

Barry

Red Stripe

by assweetascandy on December 11, 2014

I am loving this class. Very good instructor, she is composed and deliver the information in a way that is easily understood.

I am loving this class. Very good instructor, she is composed and deliver the information in a way that is easily understood.